Pike Grenadins

Ingredients

• pike fillets, skinned
• truffles
• white wine
• fish cooking stock (fond de cuisine)
• butter

Instructions

1. Cut the skinned pike fillets into oval-shaped escalopes (thin slices). Lard these escalopes with truffles, inserting thin strips into the flesh.
2. Poach the escalopes gently in a combination of white wine, fish stock (fond de cuisine), and butter until just cooked through.
3. At the last moment, glaze the escalopes with the reduced poaching liquid. Arrange them in a turban shape (a circular mound or ring) on the serving dish.
4. Serve with any sauce or garnish suitable for pike.